Stock three sheets of phyllo dough each one brushed with melted butter.Cut from left to right at the midway points and then from top to bottow into 3 segments to make 6 total squares.In the middle of each square put the nut mixture and gather up the 4 sides of phyllo cups.Seal together firmly.

Arrange the cups in the muffin cups and brush with some melted butter.Repeat with another stack of phyllo dough.Bake for 20' until nicely golden brown.Dust with powdered sugar.

In a small bowl,combine sugar,yeast and a little warm water and let stand until foamy.In a kneading bowl,mix the flour,salt,yeast,oil and adding the water knead the dough.Add the figs,walnuts and cheese and knead the dough.Transfer to a greased bowl and let stand until doubled in size.Knead again and leave to rise again.Shape the dough in small buns and arrange on a baking pan lined with parchment paper.Leave to rise for 20'.Brush slightly with some oil and bake in the preheated oven to 200C about 30' until golden brown.

Heat some oil,add the sliced leeks and ginger and cook for 2-3'.Add the parsnips and continue to cook for 5 more minutes.Pour in the wine and stock and cook until the parsnips are tender.Puree the soup until smooth,season to taste and serve with some cream and a pinch of paprika.

Baked Leeks With Eggs

Ingredients:

2 leeks

4 slices of bread

2 dl bechamel sauce

1 egg yolk

4 eggs

4 slices of cheese

oil,salt,pepper

Directions:

Chopped the leeks and cook it in some oil for 10' until it's soft.

In a boiling water add the eggs and cook for 2'.Immediately put them in a cold water.

In the bechamel sauce add the egg yolk.

In a baking pan, put the slices of bread,on top of it arrange the leeks.Carefully break the eggs on the leeks (the egg whites should be partly cooked,while the egg yolks should be still raw).On the egg pour a full tablespoon of bechamel sauce.Add finally add the slice of cheese.Put in the oven with the broiler for 2-3' until the egg white is done and the cheese is melted.

Leek Salad

Ingredients:

1 leek

2 spring onions

2 cloves of garlic

1 boiled egg

mayonnaise

a splash of vinegar,oil,parsley,salt,pepper

Directions:

Chopped the leek into sticks and arrange it on the serving plate.

For the dressing,mix the chopped onion,garlic,finely chopped egg,parsley,salt,pepper,vinegar,oil and mayonnaise.Pour over the leeks and chill before serving.

Beat the eggs and sugar until frothy and light (about 5').Add the oil,yogurt,vinegar and food coloring. In a separate bowl sift the flour,cornstarch,cocoa powder and baking powder. Slowly add to the egg mixture. Finally add the salt and vanilla.Pour the mixture to the prepared pan and bake for 15'. Leave to cool.

For the filling, whip the cream cheese.Than add the cream and finally sugar.Beat until stiff peaks are formed.

With the cookie cutter cut the sponge into heart.

Sandwich two hearts with the filing. Spread the filling on sides and top of the heart.

The leftovers of the sponge grind into crumbs. Roll each heart into the crumbs. Chill.

*I made a double batch of the filling.Bake the regular muffins and top it with the same filling.

Put the flour into a kneading bowl.Add the sugar and yeast on one side of the bowl and the salt on the other side. Adding a little water at the time knead the dough.The dough should be soft, but not sticky. Put the dough in a greased bowl, cover and let it rise until doubled in size.

For the topping, mix the sesame seed, thyme and marjoram and add enough olive oil to make a thick paste.

Knead the dough once again and divide it into smaller pieces ( 7 in my case). Roll each piece into a ball and using the palm of your hands flatten it into 1cm thickness. Arrange it into 2 pans lined with parchment paper and let stand for 30'.

Preheat the oven to 230C.

Brush the surface of the dough with some olive oil and spread some topping.

Mix the biscuits crumbs,oil and milk,then press this mixture into the pan.Bake for 12' and cool.

For the filling,mix the sugar and cornstarch and in a separate bowl mix the milk and the eggs.Mix this two mixtures and cook over the medium heat until it thickens.Remove from the heat and add the chocolate.Stir until the chocolate is melted. Cover the surface with the stretch foil to prevent skin from forming. Spoon the cool filling over the crust and decorate with whipped cream and chocolate shavings.